Sweet and Sour Borscht Shooters
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Ingredients3 h 20 m servings 32 cals
Original recipe yields 30 servings (30 shooters)
- Place beets and their juices, 3/4 cup vegetable broth, 1/2 cup sour cream, lemon juice, and sugar into a blender. Blend until smooth; thin with more vegetable broth, if desired. Taste and season with salt as needed.
- Transfer borscht to a bowl. Cover and chill at least 3 hours or overnight.
- Whisk borscht; spoon 3 to 4 teaspoons into each shooter. Top each shooter with about 1/2 teaspoon of sour cream.
Per Serving: 32 calories; 1.4 g fat; 4.9 g carbohydrates; 0.5 g protein; 3 mg cholesterol; 83 mg sodium. Full nutrition
ReviewsRead all reviews 2
We made these for GS World Thinking Day to represent a food item from Russia. (Non-alcoholic of course.) I will admit that most of it ended up in the trash, but I think that was more of an indic...